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Ingredients

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Method:


The Hellmann’s Tangy Mayonnaise in these eggless carrot and herb muffins make them moistly moreish!

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Preparation

  1. Method:

    • Pre-heat the oven to 160 °C, and line a 6-hole muffin tray or use silicone muffin cups.
    • In a bowl, mix all dry ingredients with a whisk, set aside.
    • In another bowl, mix together carrot, feta cheese, Hellmann's Tangy Mayonnaise and water.
    • Make a well in the dry ingredients and stir in the mayo mixture gently until mixed through.
    • Divide batter equally into muffin tray and top with grated cheese and walnuts.
    • Bake in the oven for 15 min.
  2. Chef's Tip::

    • Replace feta cheese and mozzarella with tofu and create a vegan muffin.
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